Let’s be real, nobody’s peeling and roasting pumpkins on a weeknight. This Pumpkin Soup is one of those “don’t overthink it” winners. It's made with canned pumpkin which means no roasting, no blending drama, just real flavor that works. I’ve tested every shortcut in the book, and this one proves canned pumpkin can taste just as good as homemade.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
This Creamy Pumpkin Soup is so simple to make with canned pumpkin. This homemade savory dish is healthy and served best when you load it up with toppings like croutons, bacon, and pumpkin seeds.
This post contains affiliate links. Please read my full disclosure here.
Canned Pumpkin Soup Ingredients
- Olive Oil
- Carrots, Celery, and Onions: I love to grab the pre-chopped mix.
- Garlic
- Broth
- Canned 100% Pureed Pumpkin: I like to used canned pumpkin in this recipe because it's so easy to grab and use. You can use fresh if you wish. Be sure to puree it. When purchasing canned pumpkin, be sure the label says 100% pure pumpkin and not pumpkin pie filling. You can grab it here from Amazon. Pumpkin pie filling is sweetened and loaded with sugar.
- Pumpkin Pie Spice
- Heavy Whipping Cream
- Salt and Pepper
Pumpkin Soup Variations and Additional Spices for Bland or Bitter Soup
If the soup is bland, definitely add more salt to taste. You can also switch up the flavors. Try adding a teaspoon (or more, adjust to taste) of any of the following.
How to Make Canned Pumpkin Soup
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Sauté the veggies. Heat a drizzle of olive oil in a large pot over medium heat. Add the carrots, celery, and onions. Cook for about 5–7 minutes, stirring occasionally, until they start to soften and smell like you’re making something special.
- Add the garlic. Toss in the garlic and cook for another 30 seconds. Don’t let it burn, you just want that fragrance to hit the air.
- Stir in the pumpkin. Add the canned 100% pure pumpkin purée and give it a good stir so it blends with the veggies. It’ll look thick — that’s how you know the flavor’s building.
- Pour in the broth and seasoning. Add the broth, then sprinkle in your pumpkin pie spice, salt, and pepper. Stir it all together and let it simmer. The soup will thicken slightly and the flavors will deepen as it cooks.
- Blend it smooth. Use an immersion blender right in the pot (or transfer to a blender in batches) and blend until silky smooth. If it’s too thick, splash in a little more broth to loosen it up.
- Add the cream. Stir in the heavy whipping cream and taste for seasoning. Add more salt or spice if you want it bolder. Let it warm through for another 2–3 minutes, don’t boil, just heat until cozy and creamy.
- Serve it up. Ladle into bowls and top with a swirl of cream, a sprinkle of pumpkin pie spice, or a drizzle of olive oil. You can even add roasted pumpkin seeds or crispy bacon if you’re feelin’ fancy.
Creamy Pumpkin Soup with Canned Pumpkin
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Ingredients
- 1 teaspoon olive oil
- ¼ cup chopped carrots
- ¼ cup chopped celery
- ¼ cup chopped onions I used white onions.
- 3 garlic cloves Minced
- 4 cups broth You can use any broth. I used chicken.
- 2/ 15 oz cans 100% pureed pumpkin
- 1 teaspoon pumpkin pie spice See notes for how to make your own.
- salt and pepper to taste
- ½ cup heavy whipping cream
Instructions
- Place a soup pot or Dutch oven on medium-high heat.
- Add the olive oil, onions, carrots, and celery. Saute for 3-4 minutes until the onions are translucent and fragrant.
- Add in the garlic. Stir and cook for 2 minutes.
- Add in the broth, puréed pumpkin, pumpkin pie spice, salt and pepper to taste. Stir.
- Reduce the heat to medium-low and place the lid on the pot. Simmer for 15 minutes.
- Open the pot and stir the soup. Use an immersion blender to smooth out the soup. Be careful. The soup will be hot. You can also use a blender if you wish.
- Add in the heavy cream and stir.
- Cool before serving.
Video
Notes
- You can omit heavy whipping cream if you wish or substitute it for coconut milk, half and half, etc.
- You can use fresh pumpkin if you wish. Be sure to puree it.
- When purchasing canned pumpkin, be sure the label says 100% pure pumpkin and not pumpkin pie filling.
- You can make your own pumpkin pie spice using ½ teaspoon of ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon of ground ginger.
- For a sweet soup, add sugar or sweetener. This is more of a vegetable soup since it's also loaded with onions, carrots, and celery. It definitely has a savory taste even with the addition of pumpkin pie spice. Sometimes I like to add a hint of sweetness, so I will start with 1 teaspoon of brown sweetener or brown sugar and add more to taste as needed. If you're looking for something a little sweet, definitely plan to add brown sugar or sweetener to the recipe.
- If the soup is too thin, double check the pumpkin used. Ensure it isn't expired. You can also add 1 tablespoon of cornstarch to a small bowl along with 2 tablespoons of the cooked soup. Stir until it thickens and add it back to the pot of soup. Stir.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Toppings and Ideas
- Croutons
- Pumpkin Seeds
- Parsley
- Cooked Bacon
- Crab
- Caramelized Onions
- Shredded Cheese
This is more of a vegetable soup since it's also loaded with onions, carrots, and celery. It definitely has a savory taste even with the addition of pumpkin pie spice. Sometimes I do like to add a hint of sweetness, so I will start with 1 teaspoon of brown sweetener or brown sugar and add more to taste as needed. If you're looking for something a little sweet, definitely plan to add brown sugar or sweetener to the recipe.
Store the soup in the fridge, tightly sealed for 3-4 days.
You can freeze the soup for up to 2-3 months. I love to use these Souper Cube soup molds to freeze leftovers.
You can stir in heavy cream, coconut milk, or even plain Greek yogurt for that velvety finish. If you want it extra silky, blend it for a few seconds before serving.
Yes! Use broth and a splash of milk or unsweetened almond milk for a lighter version. The canned pumpkin still gives it a naturally creamy texture.
For sure! Try topping with crispy bacon, roasted pumpkin seeds, or a swirl of cream. You can also mix in cooked carrots, sweet potatoes, or even a little apple for extra sweetness.
What to Serve with the Soup
Pumpkin Cornbread
Air Fryer Croutons
Sweet Potato Cornbread
Cornbread Muffins
Southern Cornbread
More Pumpkin Recipes
Pumpkin Crisp
Pumpkin Baked Oatmeal
Sugar Free Pumpkin Spice Latte
Sugar Free Pumpkin Pie
Keto Pumpkin Mug Cake
Keto Low Carb Pumpkin Bread
Keto Low Carb Pumpkin Muffins
Keto Pumpkin Spice Latte
No Bake Pumpkin Cheesecake Bars
Keto Low Carb Pumpkin Cookies
Creamy Pumpkin Chicken Chili
Pumpkin Protein Muffins
More Soup Recipes
Chicken Lasagna Soup
Sweet Potato Soup
Leftover Turkey Wild Rice Soup
Instant Pot Chicken Ramen Soup
Buffalo Chicken Soup
Panera Autumn Squash Soup
Keto Cauliflower Soup
Ham Potato and Vegetable Soup
Rotisserie Chicken Noodle Soup
Kayla says
Brandi’s soups always hit. This one was no different. Very good. So easy. I left out the heavy cream and it’s still amazing. Def looking forward to eating this for the next few days!
staysnatched says
Great for leftovers!
Alyssa says
Made this soup because I had everything on hand - it was quick, easy, and delicious! I added a hint of sweetness as well - thank you!
staysnatched says
You're welcome. I'm glad you enjoyed it.
Maria C. says
This soup is delicious and easy enough to make during a busy week night. I added chicken sausage to mine and substituted coconut milk. The consistency remained thick and creamy! Froze the leftovers and I’m looking forward to eating it again soon!
staysnatched says
Wonderful! Enjoy those leftovers!
Devon says
My new favorite soup. Also it’s so easy for weeknight. I left out cream bc I just didn’t have any.
staysnatched says
I'm glad to hear it's a favorite.